From Gallura we go to the
neighbouring Anglona in the province of Sassari. Anglona is known for its special tomatoes and
peppers and the coastal resorts are known for there excellent fish-soups. In Porto Torres, a
very important maritime centre since the Roman age, the cuisine is mostly based on sea food.
The preparation of shellfish and fish cooked in a pan with potatoes is very
popular.
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In Porto Torres and Sassari, which
is the capital of the region, there is a delicious recipe for cooking the reproductive organs of
tuna, called in the local language "lattume" or "lattante". It is briefly boiled and then breaded
and fried. The traditional cuisine from Sassari is famous for its recipes for snails. They are
delicious and are served in several ways; in spicy tomato sauce, cooked in olive oil, garlic and
parsley, cooked in a pan and roasted.
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The small slugs, which in the local
language are called "monzette" are roasted in the same type of pan that is used to roast
chestnuts, barbecued or cooked in a pan with olive oil, bread crumbs, parsley and garlic. In
Sassari there are also home-made pastas seasoned with fresh tomatoes, basil and lots of dry
smoked ricotta. A wide range of interesting sea food recipes can be found in Alghero. Having
maintained strong links to its Hispano-Catalan past Alghero is the most "Spanish" of all
Sardinian towns, is home to numerous natural and architectural treasures, and is where
tourism in Sardinia started.
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In Alghero sea food cooking excels
in the preparation of various kinds of shellfish, cooked in imaginative ways. Some examples;
"aragosta agli agrumi" (lobster with citrus), "aragosta all'algherese" (in salad with raw tomatoes
and onions), lobster with ricotta and the more simple "aragosta alla catalana". In Alghero the
bottarga (fish eggs) of tuna and mullet are used not only in sauces for first courses, which are
usually pasta, but also served as antipasti (appetisers) with prawns or sea truffle or
thinly-sliced raw fish on a bed of lettuce with slivers of pecorino (sheep's cheese).
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